Instructions

For the pulled beef

1. Heat one tablespoon olive oil in a pan and add the onions. Cook until the onions and have softened. Remove and set aside.
2. Cut the chuck roast into two pieces (or small enough to be fully covered by the broth in the crockpot). In the same pan used for the onions, heat the second tablespoon of olive oil and brown the beef on all sides until golden and caramelized. Move the beef and onions to a crockpot. Pour in the hot beef stock. Cover and cook for 5 hours.
   

For the rolls

1. Preheat the oven to 350°F (175°C).
2. Combine the coconut flour, almond flour, psyllium husks, baking soda, baking powder, garlic powder, and salt in a bowl. In a separate bowl, whisk the eggs, olive oil, water, and melted ghee together.
3. Pour the wet mixture into the dry mixture and mix well. Once the mixture resembles a firm ‘dough’, divide into 4 equal portions and form into bread roll shapes. Place onto a greased tray and bake in the oven for 25-30 minutes, reducing the oven to 300°F (150°C) for the last 10 minutes. A knife or cake tester inserted into the center should come out clean. Set aside to cool.

To Assemble

1. Remove the beef and place in a bowl covered with foil. Let sit for 10 minutes.
2. Meanwhile, pour the broth and cooking juices from the crockpot into a clean pan on the stove and reduce over moderate heat by approximately two-thirds. Stir in the tomato paste and tamari. Reduce the heat to low, cooking for another 3-4 minutes.
3. After the beef has rested, use two forks to shred into pieces. Stir erythritol into the warm sauce, then pour over the shredded meat and stir well to combine.
4. Cut the bread rolls in half and spoon onto the bottom half. Garnish with chopped chives and serve.